Yes, you did not mis-read the name of this recipe. Actually, thinking of a name was quite the head-scratcher. It sounds like an oxymoron, using mostly breakfast ingredients within a stir-fry, doesn’t it?

While I don’t recommend this dish as a replacement for your actual breakfast, I feel that this is a recipe that everyone can enjoy, especially kids who like the “ketchup-y” flavor. They’ll enjoy mixing the sauce within their steamed rice!

• 2-3 tomatoes, cut into small pieces (or wedges)
• 2-3 eggs (the same number of eggs and tomatoes would be ideal)
• 1 small onion, thinly sliced
• 3 tablespoons of scallions, chopped
• a pinch of salt
• 1/2 teaspoon of chicken broth mix
• 1-2 tablespoons of cooking oil
• 4 teaspoons of sugar
• 2-3 tablespoons of ketchup
• 1 teaspoon of sesame oil (optional)

• nada! *edit* Actually, you do need to beat the eggs :)

1. Using a portion of the cooking oil, scramble the eggs on a frying pan. Try your best not to cook them in super tiny pieces, perhaps medium-sized chunks. Remove the eggs from the pan, and set aside.
2. Pour the rest of the cooking oil onto the pan, then add the onions, and stir-fry until almost soft. Dump the tomatoes into the pan, and carefully stir to keep the shape of the tomato intact.
3. Add the salt, sugar, and the chicken broth mix, and bring to a boil while slowly mixing.
4. Add the ketchup, and return the eggs into the pan. If you have sesame oil, now would be a good time to add it in. Gently mix for another 30 seconds.
5. Scatter with the scallions, and serve.